2 med. carrots, scrapped & cut into thin strips
1 c. broccoli flowerets
1/2 c. English peas
1 sm. red pepper, cut into thin strips
3 tbsp. olive oil
1/2 lb. fresh asparagus spear tops
2 med. zucchini, sliced diag. into 1/4" slices
4 ripe Italian style tomatoes, chopped
1 (12 oz.) pkg. pasta
1/2 c. grated Parmesan cheese
1/4 c. fresh parsley
1/4 c. olive oil
2-3 tbsp. lemon juice
1 tsp. salt
1/4 tsp. white pepper

Cook carrots in small amount of boiling water 1 minute. Add broccoli and peas; cook 2 minutes. Drain and set aside.

Saute peppers in 3 tablespoons oil for 1 minute. Add asparagus tips and zucchini and saute 2 minutes or until vegetables are crisp tender. Remove from heat; add reserved carrot mixture and tomato. Set aside.

Cook pasta according to package directions; drain. Place in a serving dish. Add vegetable mixture, Parmesan cheese and remaining ingredients. Toss gently. Yield 8-10 servings.